Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

The present work was conducted to assessed the quality of cake fortified with sweet potato and beet root flour. Sweet potato and beetroot composite were added at various levels of substitution (5,10,15%) with wheat flour, cake production were carried out and these formula were storage for 0,7,14 and 21 days. The proximate composition showed that there were an increased nutrient content (protein, ash, fiber, Phenol and flavonoids) as addition of wheat flour with sweet potato and beet root. Minerals content were determined (Ca, Mg, K and Fe). Adding sweet potato and beetroot increase levels of minerals comparing with control and during storage period. Sensory attributes of the cakes were examined results of analysis showed that decrease in sensory properties comparing with control cake and by increase period of storage. Rheological properties of dough were estimated. Antioxidant prosperities also determined. Sweet potato and beet root are good source of phenolic acids and flavonoids compound, considered as a functional food for due to health and nutritional values.